vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Dandelion Salad, with Eggs
From The table, 1889
Serves 1
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
254Calories
19 gProtein
21 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein19 g
Carbohydrates21 g
Fiber7.7 g
Sugars2.7 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.1 g
Cholesterol373 mg
Sodium291 mg
Potassium1000 mg
Calcium461 mg
Iron8 mg
Magnesium89 mg
Phosphorus317 mg
Zinc2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D2.2 mcg
Vitamin C77 mg
Vitamin A1267 mcg
Vitamin E8.6 mg
Vitamin K1712 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.8 mg
Folate103 mcg
Choline372 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 255. The excerpt below is the record exactly as published.
Dandelion Salad, with Eggs. — Proceed the same as for the above (No. 1048), only adding, when serving, two hard-boiled eggs cut in quarters
Cook this with the app: pantry check, scaling, and the assistant.